Remember my bright idea to use a second brew from a K-cup to make red-eye gravy? I finally got some ham and gave it a try. While it was delicious I think my first experiment with K-cup Sausage Gravy and Grits was my favorite. The sausage gravy was savory and very rich. The red-eye gravy was lighter and had some sweetness to it. My favorite part was how rich my cup of coffee tasted after having a few bites of my breakfast. This just proves coffee is a huge part of any breakfast. Whether you drink it or eat it; it just makes your morning better. I think I will continue to use K-cups to enrich my recipes. It really adds complexity to gravies or sauces. I hope you will give it a try for yourself. Be sure to come back and let me know how it improved your recipes.
K-cup Red Eye Gravy, Ham and Grits
2 tsp. butter or margarine, divided
1 slice ham
1/2 tsp. chicken bouillon
1/2 tsp. brown sugar
1 short second brew from K-cup
1/4 cup quick grits
Kosher salt, to taste
Black pepper, to taste
Splash of heavy cream
Melt a tsp. of butter in pan over medium heat. Add ham to pan, cook over medium heat until brown on both sides. *CAUTION* The ham will splatter, pop and spit at you. Be careful!
Add chicken bouillon and brown sugar to a coffee cup and brew a second cup of coffee over the top. Use the picture of a tea cup or the smallest cup setting on a Keurig.
Place grits, 1 cup of water and salt in a 2 cup microwave safe bowl. Cook on high for 2 minutes. Stir and microwave 1 minute. Stir again and microwave one more minute.
When ham is browned, add the coffee, sugar and bouillon mixture and simmer until reduced by half. Season with black pepper to taste.
Season grits with remaining butter, cream and additional black pepper (optional), stir to combine. Serve along side of ham and topped with red eye gravy.
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